– Heat oven to 180°
– Lay out your sheets of chilled puff pastry so they can thaw at room temperature for 20 mins.
– Grate halloumi and cheddar cheese before combining together in a bowl.
– Take a pinch of the cheese mixture and taste it. If it’s too salty just grate in more cheddar or any other cheese of your choice as long as it’s not especially salty. If your mix is not salty enough for you, grate in extra halloumi or crumble in some feta cheese to taste. Do not skip this step as the salt content in different halloumi packs always varies so you won’t know if you’ll like it until you taste the cheese mix.
– Add the dried mint to the cheese and stir well.
– Slowly add enough beaten egg to the mix until all the mixture is well combined. The mixture should be squishy but not wet so you may not need to add all the egg. NB. If you’ve added in too much extra cheese at any stage, don’t be surprised if you need more than one beaten egg and a little extra dried mint.
– Roll cheese mix into balls using the palms of your hands.
– Place 12 – 16 balls onto one pastry sheet, spacing them out as evenly as possible. Leave space around the sides.
– Lay your second sheet of puff pastry over your first sheet with the cheese balls. Cut into squares or use a cookie cutter to make rounds. A cheese ball should be at the centre of each square or round.
– Space your squares or rounds onto a baking tray. Brush the top of each with a little beaten egg or milk.
– Bake in the oven until golden brown.